Five-Spice Butternut Squash in Cheesy Custard
Published Dec. 1, 2021
- Total Time
- About 1½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large butternut squash (about 3½ pounds/1½ kilograms), halved lengthwise and deseeded (stem, base, and skin intact, and one half reserved for later use)
- 5large shallots (10 ½ ounces/300 grams), peeled and halved lengthways
- 2½tablespoons olive oil
- 1teaspoon five-spice powder
- ½teaspoon ground cinnamon
- Kosher salt (Diamond Crystal) and black pepper
- ¾cup plus 2 tablespoons/200 milliliters chicken stock (or vegetable stock)
- ¾cup plus 1 tablespoon/200 milliliters heavy cream (double cream)
- 3½ounces/100 grams Gruyère, finely grated
- 4 to 5egg yolks (80 grams)
- 2garlic cloves, minced
- 2teaspoons cornstarch (cornflour)
- 2teaspoons white miso
- 1½tablespoons white sesame seeds
- ¾teaspoon Aleppo pepper
- ½teaspoon sweet paprika
- ⅛teaspoon five-spice powder
- 2tablespoons olive oil
- ¼cup/10 grams chives cut in ⅓-inch/1-centimeter pieces
- 1½tablespoons lime juice (from 1 lime)
For the Squash
For the Custard
For the Topping
Nutritional analysis per serving (4 servings)
900 calories; 66 grams fat; 31 grams saturated fat; 1 gram trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 63 grams carbohydrates; 11 grams dietary fiber; 17 grams sugars; 22 grams protein; 1728 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
- Step 2
Cut the butternut squash crosswise into ¾-inch/1½- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
- Step 3
In a small bowl, combine oil, five-spice powder, cinnamon, ¾ teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
- Step 4
Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
- Step 5
As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, ¼ teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
- Step 6
When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
- Step 7
As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
- Step 8
When ready to serve, spoon the sesame topping all over the custard and serve warm.
Private Notes
Comments
Is squash skin tasty/edible?
I am wondering about the skin too. Also I am confused about the cream. It says 3/4 plus 1 tbsp. 3/4 what? I am assuming 3/4 cup.
Butternut squash is one of the easiest squashes to peel (with a vegetable peeler) and then slice up and de-seed. If you do want to remove the skin, peel it whole, before making any cuts in it. I tend to start at the round end and peel it in a circle, like you would an apple. Then, I peel the neck of the squash length-wise. If you find the veggie too slippery at this point, you can support the squash with a towel, put on anti-cut gloves, or wear laytex gloves.
I made this exactly as the recipe stated and the squash needed way more than 25 minutes. The custard tasted amazing, but also needed way more than 18 minutes. I found the skin annoying, and a waste of the flavor since it got so much of the spices drizzled on it. It also looked terrible on the plate. As far as flavor goes, this was really tasty, but there are way better ways to spend 2 hours.
Outstanding, remarkable, delicious! Another case where it is a good idea to follow YO's recipe and learn something, because the textures and the flavor combinations are marvelous. This recipe moves into my Favorites folder, and will be my next contribution to Brunch. Custard? A bit outside my culinary experience – I'm a frittata type – so I might leave some egg whites in next time (next day I'm still looking for something to do with five egg whites besides adding them to the dog's dinner!).
I'm not a huge five spice fan. I was thinking I might try this with garam masala instead? And add a crispy chickpea topping spiced with cumin and coriander seed to replace the sesame topping. What other alternatives might be good?